Clean the excess fat and silver skin off of the pork tenderloins.
Add the remaining ingredients to a large bowl, and whisk to thoroughly combine.
Pour the marinade over the pork tenderloins in a covered dish or a large sealable plastic bag, like a Ziploc.
Place in your refrigerator for at least 4 hours if possible, and all day if possible.
About 90 minutes before you want to eat, remove the pork from your fridge and preheat your oven to 400.
About one hour before you want to eat, heat oven-proof pan over medium heat on your stove for 3-5 minutes.
When pan is hot, coat bottom of pan with cooking oil or lard.
Add pork to hot pan and sear what will eventually be the top of the tenderloin when you present it.
After a few minutes, when you get a good sear, turn pork tenderloin over, insert oven proof thermometer if desired, and place entire pan into preheated oven.
You’ll need to decide what temperature you want to cook your pork up to, but for me, I remove the tenderloins when I hit 130-135 on my thermometer.
Place pork on cutting board to rest before slicing.
If making a pan sauce, now would be the time to add your chicken stock and other flavorings to the pan, reduce by half, turn the heat off and then finish with a bit of butter and serve over sliced pork.